---
title: Bacon & Scallop Mushroom Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bacon-and-scallop-mushroom-risotto-621e852026358f0b2166280f
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Milk
  - Shellfish
tags:
  - Seafood
  - Italian
  - Comfort Food
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the delicious combination of bacon, scallops, and mushrooms
  - theme: Ease of prep
    text: Risotto took longer than expected and required constant stirring
image: "https://images.recipes.furrysalamander.com/bacon-scallop-mushroom-risotto.avif"
---
In a #medium pot{}, combine 5 cup water and @chicken stock concentrate{1%unit}. Bring to a boil, then reduce to a low simmer. You will use the simmering stock in step 3.
Heat a #large pan{} over medium-high heat. Add @bacon{4%slices}; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ~{6%minutes}.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

While bacon cooks, wash and dry produce.
Peel and very thinly slice @garlic{2%cloves}. Halve, peel, and mince @shallot{1%unit}.

Heat a drizzle of @cooking oil{2%tbsp} in a second #large pan{} over medium heat. Add garlic and shallot; cook, stirring, until softened ~{1%minute}.
Add @arborio rice{1%cup}; stir until translucent ~{1%minute}.
Add 1 cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ~{18%minutes}. Depending on the size of your pan, you may need a little more or a little less liquid.

While risotto cooks, trim and slice @button mushrooms{8%oz} into ¼-inch-thick pieces. Zest and quarter @lemon{1%unit}. Pick @parsley{2%tbsp} leaves from stems; roughly chop leaves.
Heat a drizzle of cooking oil in pan used for bacon over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until browned and crisp ~{6%minutes}.
Turn off heat; remove from pan and set aside.

Pat @scallops{8%oz} dry with paper towels; season generously all over with salt and pepper.
Once mushrooms are done, heat a large drizzle of cooking oil in same pan over medium-high heat. Add scallops; cook, stirring occasionally, until browned and cooked through ~{2%minutes}.
Turn off heat; stir in @butter{2%tbsp} until melted.

Once risotto is done, stir in mushrooms, lemon zest, a squeeze of lemon juice, half the bacon, half @italian cheese blend{½%cup}, and 1 tbsp butter. Season with salt and pepper. Add more lemon juice if desired.
Divide risotto between bowls; top with scallops, remaining bacon, and remaining cheese. Garnish with parsley. Serve with remaining lemon wedges on the side.